What are you fermenting today?

Great idea on tha yocheese. I'm going to do that to mine right now. Let's see, what herbs should I use? Since it is tart, I think I will add some rosemary and some thyme.
 
That was easy. I just pinched a few leaves of rosemary and thyme, rolled up the yocheese into 1 1/2 inch balls (sort of) and as I put each ball into the wide mouth jar I poured some olive oil over it. When all the balls were in, I sprinkled the herbs over it and filled it with oil to cover all the yocheese. I stuck on a label with the date and put it in the outside fridge.
The inside fridge is stuffed to the gills. I have to do what Free did and get it cleaned out to make some room.
 
Free, I hadn't even looked at the ginger ale recipe; now I understand better. But (between you and me ;)) that sounds really awful! But then, as I have mentioned, I don't particularly like salt (nor do I suffer from migraines! I'm glad though that the extra salt seems to be helping with yours.) One thing I do like with salt, that you might be interested in trying, is the savory version of Lassi, served at Indian restaurants. It is, I think, just equal parts yogurt and ice water mixed together, and flavored with a bit of salt. This might be a thing to do with your kefir if ever you can stand to drink it that "naked" :lol:. Were I to make this at home I would probably add some cumin seed, and chopped cilantro.
 
Yup, it is pretty awful, but so is licking my finger and sticking it in the salt bowl in desperation! I can't wait for good ginger ale, this salty batch is so tingly and ginger-y.

I know I couldn't drink the kefir that way....but flavored up with strong flavors, it is good. I am feeling a difference already in my digestive system. I hope this one is the ticket for me.....I've had so much improvement over the past 2-3 years....or more, I lose track of time....but I still have trouble getting the good flora to win. I think kefir may be the last straw for the bad beasties.

I have to go do some more reading, unless you have a quick suggestion to slow it down a bit....I've been making a quart each day, and that is too much for us. But I don't want to mess with the fragile grains until they really start to grow. Can I put them all into a pint of milk or less each day?
 
freemotion said:
Yup, it is pretty awful, but so is licking my finger and sticking it in the salt bowl in desperation! I can't wait for good ginger ale, this salty batch is so tingly and ginger-y.

I know I couldn't drink the kefir that way....but flavored up with strong flavors, it is good. I am feeling a difference already in my digestive system. I hope this one is the ticket for me.....I've had so much improvement over the past 2-3 years....or more, I lose track of time....but I still have trouble getting the good flora to win. I think kefir may be the last straw for the bad beasties.

I have to go do some more reading, unless you have a quick suggestion to slow it down a bit....I've been making a quart each day, and that is too much for us. But I don't want to mess with the fragile grains until they really start to grow. Can I put them all into a pint of milk or less each day?
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Awww, I'm so proud of my babies :D. Looks like they are really settling down, and getting to work for you; they must really appreciate your fresh goat milk. The best way, I should think, to slow down production, but also not get rid of any of your hard-won grains (for the moment, until you are more certain that they aren't going to up and die :D) would be to divide what you have in half. Keep half out on the counter, with a pint or so of fresh milk every day. And put the other half in a pint of milk in another jar, cap it tightly, and store it in the 'fridge. The colder temps will slow things down, but will keep the grains viable. After a week or two, if you don't need them, strain them from the milk, and repeat. You could keep that up pretty much indefinitely, I think. (I must admit here that I did that once, and forgot them over the winter, i.e. 4 or 5 months(!), and they survived just fine - but I don't recommend it).

With all the things you are fermenting, and with the added whammy from the kefir, I think you will have your intestinal *baddies* on the run in no time :lol: (And no, I don't think I would want to drink the kefir quite that *unadorned* either :). But the savory Lassi is quite nice with yogurt, I think.
 
I froze some of my whey in to cubes....sort of :P

You see, we have an ice make. When it was hooked up, I threw out all my old nasty ice cube trays. All I have left are decorative trays I use to make coconut bark.

So my "whey cubes" are shaped like hearts and little christmas trees :gig
 
If I ever get tomatoes I plan to make this...thanks for the link with the visuals, how nice for newbies! I planted jalapino's this year, they are growing and getting bigger!

I was thinking of using parsley instead, since I don't have cilantro and I should be able to make this ultimately with all home-grown ingredients. I am not a salsa-eater, hope to develop a taste for it though, so what do you salsa people think about parsley?
 
freemotion said:
If I ever get tomatoes I plan to make this...thanks for the link with the visuals, how nice for newbies! I planted jalapino's this year, they are growing and getting bigger!

I was thinking of using parsley instead, since I don't have cilantro and I should be able to make this ultimately with all home-grown ingredients. I am not a salsa-eater, hope to develop a taste for it though, so what do you salsa people think about parsley?
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No can do free. I'm a salsa purist. You will have to change the name if you use only parsley. :P

Ok what CANT you ferment?!

I am so doing this, we eat salsa on everything from breakfast to a midnight snack...may as well be a fermented salsa!


Note to self: Look for more jars!!!!!!!! Gotta get jars!!!!!
 
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